Ingredients:

  • 1 lb (450 g) white fish fillets (cod or haddock)
  • 1 cup (120 g) all-purpose flour
  • 2 large eggs
  • 1 cup (100 g) panko breadcrumbs
  • Salt and pepper, to taste
  • ½ tsp (2 g) garlic powder (optional)
  • ½ tsp (2 g) paprika (optional)
  • ½ cup (120 g) mayonnaise
  • 2 tbsp (30 g) dill pickle relish
  • 1 tsp (5 g) Dijon mustard
  • 1 tsp (5 g) lemon juice

Instructions:

  1. Rinse and pat dry fish fillets. Cut into sticks about 1 inch wide.
  2. In the first bowl, place flour seasoned with salt, pepper, garlic powder, and paprika. In the second bowl, whisk the eggs. In the third bowl, place panko breadcrumbs.
  3. Dredge each fish stick in flour, shaking off excess. Dip into egg, ensuring fully coated. Roll in panko breadcrumbs to coat entirely, pressing gently.
  4. Place the coated fish sticks on a baking sheet. Chill in the fridge for 30 minutes.
  5. Heat oil in a frying pan or deep fryer over medium-high heat. Fry fish sticks in batches, 3-4 minutes per side or until golden brown.
  6. In a bowl, combine mayonnaise, dill pickle relish, Dijon mustard, lemon juice, and season with salt and pepper to make tartar sauce.
  7. Serve hot with tartar sauce and your favorite sides.